Saturday, January 4, 2014

Thai Coconut Chicken Soup

THAI COCONUT CHICKEN SOUP (based on this recipe)
coconut oil (or any oil)
1 onion, sliced
4 garlic cloves, chopped
2 tbsp. Epicure's Mango Curry Dip Mix
1-2 tbsp. fresh ginger, grated
3 chicken breasts, chopped
1 red pepper, chopped
2 carrots, sliced diagonally
3 c. chicken broth (3 c. water + 1 1/2 tbsp. Epicure's Chicken Bouillon Base)
2 tbsp. fish sauce
1 c. mushrooms, sliced
1 can coconut milk
juice of 1 lime
fresh basil

Heat oil in a large pot and sauté onions over medium heat. Add garlic, Mango Curry Dip Mix, and ginger and cook for a few minutes. Add chicken and brown it on all sides (if possible). Add red pepper and carrots, and pour in chicken broth and fish sauce. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. (The carrots were really soft so maybe I would only cook this for 1 hour instead.) Add mushrooms and coconut milk and continue simmering for 30 minutes. Stir in lime juice and fresh basil before serving.
Mmmm, that was a good way to warm up when it's -40 outside!

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3 comments:

Kathleen said...

This is my second time making it and it's def a hit and very delish!! Thanks for sharing! Btw I'm an Epicure consultant if you need anything! :)

Kathy said...

Thanks for the feedback, Kathleen! I need to make this soup again - it's been too long, and it's sooo good! Where are you located? I'm an Epicure rep too (almost 8 years now!) Nice to "meet" you!

Michal Jerry said...

hanks for sharing! this amazing Recipe Tips
Keep it Up
u r doing such a Great Work